Low-Sugar Peach Cobbler With blueberries
Melty pockets of jammy blueberries join fresh, bright local peaches in this biscuit-topped cobbler. You’d think there’s little room for improvement until you plop generous scoops of vanilla ice cream into that warm bed of tart-sweet fruit.
Ingredients
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6 medium peaches, diced
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1 cup blueberries
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6½ tablespoons sugar, divided
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1 tablespoon cornstarch
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1 teaspoon fresh lemon juice
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1 cup flour
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1½ teaspoons baking powder
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½ teaspoon salt
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3 tablespoons butter
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½ cup low-fat milk (we used 2%)
Directions
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Preheat oven to 375 degrees.
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In a large saucepan, combine peaches, blueberries, 6 tablespoons sugar, cornstarch and lemon juice. Toss to coat fruit. Over medium heat, bring to a boil. Cook until mixture thickens, about 10 minutes. Remove from heat and transfer to an 8-by-8 pan.
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For the topping, combine the flour, ½ tablespoon sugar, baking powder and salt.
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Work butter in using a fork or pastry cutter until it resembles coarse crumbs. Add milk and stir until flour mixture is evenly moistened.
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Drop by spoonfuls on top of the fruit mixture.
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Bake until the top is golden brown and bubbly, about 20–25 minutes.
Recipe courtesy of
Lucy Buchanan of Indian Trail, a member of Union Power CooperativeShare this recipe
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